Cheesy Carrot Soup

March 19, 2010thecoffeebreak

(Serves 2) Ingredients: 250 gram carrots, peeled and cut in pieces 1 small onion, chopped 2 garlic cloves, minced 200 gram cheddar cheese 20 gram butter 2 table spoon flour 500 ml vegetable stock 100 ml double cream Salt, pepper Method: In a saucepan bring up water to a boil; add salt and carrots; cook until soft. Drain and puree carrots; set aside. On a high-medium heat melt the butter in a medium saucepan; place onion and garlic and cook for about 5 minutes. Sprinkle the flour and cook for further minute or so. Pour in vegetable stock and double cream; wait until starts to bubble then reduce heat to a medium and simmer for 7-10 minutes or until starts to thicken. Stir in cheese until melted, finally add pureed carrots and simmer for 2-3 minutes. Season with salt and pepper. Sprinkle with herbs. Enjoy!